Apparently butter tarts are a Canadian thing? If you aren’t familiar with them, they are traditionally little tarts with a pastry crust, filled mainly with eggs, brown sugar and raisins. Once baked, the filling is like a caramel custard. The same thing can be achieved without animal products! How awesome is that?
These sweet treats have been veganized, made into squares, and have chocolate and almonds in them instead of raisins. And no shade on raisins, but almond and chocolate are so lovely in pastry. Added bonus: the base is a melt-in-your-mouth shortbread. If you prefer raisins, go for it, just substitute them for the almonds and/or chocolate.
On top of a melt in your mouth shortbread crust, chocolate and almond pieces nestle in a light layer of custard. These vegan squares are inspired by Butter Tarts which are traditionally little pastries filled with eggs, brown sugar and raisins.
- 1 cup all-purpose flour
- 1/3 cup + 1 tbsp refined coconut oil (room temperature)
- 3 tbsp confectioner's sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- 1 cup brown sugar
- 1/4 cup vegan butter
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 tsp tsp salt
- 1/2 cup vegan chocolate chips or chopped semi-sweet chocolate
- 1/2 cup sliced or slivered almonds
- 1 cup custard flavoured dessert tofu
Preheat the oven to 325°F. Line an 8 x 8" square pan with parchment paper, ensuring there's some hanging over the sides so you can lift the squares out when they are done.
In a small bowl, combine all the ingredients for the base. Using your hands, mix and squeeze the mixture as you go. Once it's evenly mixed, it won't seem to hold together and that's perfectly fine. Using a fork, firmly press the mixture evenly in the pan. Par-bake for 12-15 minutes and remove from the oven.
Turn the oven up to 350°F. Combine all of the ingredients for the filling EXCEPT for the chocolate and almonds in a blender. Blend on high until well combined, scraping down the sides occasionally. Pour the mixture into a medium-sized bowl. Fold in the chocolate and almonds. Pour this over the par-baked base and, using a fork, move the chocolate and almonds around to get them evenly placed.
Bake for 25-35 minutes or until the entire surface of the squares has small bubbling action everywhere; if you take it out too soon the filling may not set up later. Once baked, remove from the oven. The filling may jiggle a bit but will set up more as it cools. Let come to room temperature, cover and then store in the fridge. Lift out of the pan using the parchment paper like handles and slice into squares with a large, sharp knife.
If you prefer raisins, just substitute them for the amount of almonds and/or chocolate.